See that? That, my dear readers, is THE peach cobbler. The dessert of the gods. Baba’s peach cobbler.

It’s taken me 28 years to get here, but I have finally made a Baba peach cobbler. What’s so special about it, you ask? Not the golden, ripe, juicy peaches, or the flaky, sugary crust…to us, it’s special because all it takes is one bite and Baba’s there with us. That’s powerful food.

This is what we consider a “Southern” cobbler. A pie crust topping instead of a biscuit one. Except in my family, we make ours double-decker. Two layers of peaches and pie crust (and butter!). If you’re a biscuit-topped cobbler fan, I encourage you to try it Southern-style! You’ll love it!

As you can see, my lattice skills are….none. To tell the truth, I’m too impatient to mess with it. Rest assured though, it doesn’t affect the taste. 😉

Baba’s Southern Peach Cobbler

4 cups peaches, peeled and sliced
1 cup sugar
squirt fresh lemon juice

3 cups flour
1 cup shortening, very cold and cut into small cubes
1/2 teaspoon salt
3 to 4 tablespoons ice water

For Cinnamon-Sugar Mixture:
3 tablespoons white sugar
1 teaspoon ground cinnamon

cold butter, for dotting crust

Preheat oven to 400 degrees.
Place the sliced peaches in a large pot and add just enough water to cover. Stir in the 1 cup sugar and lemon juice and bring to a boil. Reduce heat to low and simmer, uncovered, until peaches are soft and most of the water has cooked down; about 20 minutes. Remove peaches with a slotted spoon and reserve 1/2 cup juice.

To make the crust: Using a food processor or pastry cutter (or my personal preference, the fingers), blend the flour, salt and shortening together until texture resembles oatmeal or small peas. Slowly add the ice water a little at a time until dough just comes together. Refrigerate until needed.

Turn out dough onto a large floured surface and roll out to about 1/4 inch thickness. Cut into long strips.

To assemble: place half of the peaches and juice in the baking dish. Top with half of the strips in a lattice (criss-cross) pattern. Dot with butter and sprinkle with half of the cinnamon-sugar. Bake for about 8-10 minutes, just to let the crust crisp up a little.
Remove from oven and top with the remainder of the peaches and the rest of the crust in a lattice pattern. Dot with butter (lots of it!) and sprinkle with the remainder of the cinnamon-sugar. Bake for 25-30 minutes, until the crust is golden and juices are bubbling. Serves 6 (or in my family…4) 😉

Recipe source: My great-grandmother, Baba



  1. Oh, child, you have made Baba and our family proud. Your cobbler is a thing of beauty, and I wish you and it were here with me right now! Love, Nana


    amy Reply:

    Thank you, Nana. 🙂


    Comment by nana — July 25, 2012 @ 9:15 AM

  2. How sweet, Amy. I love how much you share of your family, especially your Baba. And the comment above from you Nana? Seriously made me teary. So much beauty in this post.

    And peach cobbler WEEK? Yes please!


    amy Reply:

    You’re so sweet, Kelsey, thank you. My family IS pretty special!


    Comment by Kelsey — July 25, 2012 @ 10:34 AM

  3. ohhhh wow!! It’s beautiful 🙂 and double peaches and pie crust – – I like the way you think!! YUM


    Comment by Living The Sweet Life — July 25, 2012 @ 11:01 AM

  4. Such a sweet post! And it looks delicious.

    The only difference in your Baba’s and my Granny’s peach cobbler recipe is that she put a bit of flour in the peach mixture, especially if the peaches were juicy, and she always dabbed butter on it before she added the top crust. I’ve attempted her recipe (Mom and I had to guess at it because Granny never measured) several times, but none ever tasted as good as Granny’s cobblers.


    amy Reply:

    I know the feeling! Baba never really measured either, so none of our cobblers ever turn out as awesome as hers’ did!

    I wish I could try your Granny’s cobbler!


    Comment by Linda — July 25, 2012 @ 11:55 AM

  5. Hmmm – looks do delicious and just perfect for the season.


    Comment by Eliana — July 25, 2012 @ 1:24 PM

  6. Seriously delicious peach cobbler! Thanks so much for sharing such a special family recipe.


    Comment by Lindsey — July 29, 2012 @ 7:50 PM

  7. can you believe i’ve only ever had the biscuit type of cobbler? i’m thinking i need to try this kind–esp since it’s a family recipe and those are always the best 🙂


    Comment by natalie@thesweetslife — July 31, 2012 @ 8:41 PM

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